My Sweet Hottie: Sweet Potato Soup

My Sweet Hottie: Sweet Potato Soup

Serves 8

My Sweet Hottie is a vegan and creamy sweet potato soup brimming with warm spices with just a little kick of heat!
 

What You’ll Need:

A Vegetable Peeler

A Sharp Kitchen Knife

Measuring Cups and Spoons

A Micro Plane or Other Fine Grater

A Large Soup Pot with a Lid

A Ladle

A Blender

A Large Mixing Bowl
 

Ingredients:

2 1/4 Pounds Sweet Potatoes

1 Tblsp Grapeseed Oil

1 Jalapeno, Seeded and Minced

2 Medium Onions, Chopped

1/2 Tsp Chipotle Pepper

1/4 Tsp Nutmeg

1/4 Tsp Cinnamon

5 – 6 Cups Veggie Broth

1 Tsp Sea Salt

1/2 inch Fresh Ginger

1 15-Ounce Can Low Fat Coconut Milk

1/4 Cup Fresh Dill, Chopped
 

How To Put It Together:

1) Peel the sweet potatoes and cut them into chunks. Set aside.
 
2) Preheat  your pot on medium high heat. You will know that your pot is ready when you place your hand about one inch from the pot’s surface and you feel heat radiating from it. Now add your oil and swirl it around the pan. To the pot, add the onions and the jalape˜`no and saute until the onions are barely opaque. Add the chipolte, the nutmeg and the cinnamon and stir until the spices are fragrant. Now add the veggie broth and give the pot a good stir. Add the sweet potatoes and cover the pot for about ten minutes. Uncover the pot and test the potatoes for doneness. They should be very soft by now. Uncover the pot and remove it from the stove to cool until you can safely handle it. You can opt to do what I call a ‘quick cool’ to speed up the process. Pour the soup into a large bowl and put it in the freezer until cool.
 
3) Once the soup is cool enough to handle, ladle a portion into the blender until the blender is three-quarters full. Place a large mixing bowl nearby. Blend the soup in batches until totally smooth, pouring it into the mixing bowl as you go. Wipe out the pot with a paper towel and return the soup to the pot.
 
4) Place the soup over medium heat, cover it and bring it to a simmer. Uncover the pot, add the sea salt and grate the fresh ginger right into the pot. Now stir in the low fat coconut milk and add the chopped dill. Simmer five minutes more.
 
5) Serve and enjoy!

Nina’s Tasty Tip:

You can make this soup through step 4 and let it cool in the fridge then finish it the next day. I often plan the soup this way for a dinner party.

 

Nutrition:

• 207 Calories
• 4 grams of Protein
• 32 grams of Total Carbohydrates
• 10 grams of Sugar
• 4 grams of Fiber
• 7 grams of Total Fat
• 6 gram of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 774 mg of Sodium
• 367% RDA Vitamin A
• 32% RDA Sodium
• 19% RDA Manganese
• 16% RDA Vitamin B6
• 14% RDA Potassium
• 10% RDA Vitamin C
• 10% RDA Pantothenic Acid
• 10% RDA Copper
• Glycemic load: 13